Chuck steak goulash

March 18, 2009

Chuck steak goulash

3 tablespoons all-purpose flour

1/4 teaspoon ground black pepper

1 pound boneless chuck blade steaks, trimmed of fat

1 tablespoon olive oil

1 tablespoon butter

2 medium yellow onions, thinly sliced (2 cups)

2 tablespoons sweet paprika

1 teaspoon caraway seeds

14-ounce can beef broth

Salt, to taste


2 tablespoons chopped fresh parsley (optional)

In a small bowl, combine the flour and pepper. Dredge the steaks through the flour mixture until well coated.

In a large skillet over medium, heat the olive oil. Add the steaks and cook until well browned on both sides, about 4 minutes per side. Transfer the steaks to a plate and set aside.

Melt the butter in the skillet. Add the onions and saut until onions are well browned, about 10 minutes. Stir in the paprika and caraway seeds and cook for 1 minute longer.

Stir in the beef broth. Return the steaks to the skillet and cover the pan tightly. Reduce the heat to maintain a gentle simmer and cook until the steaks are quite tender and the sauce is thickened, 45 to 55 minutes.

Season with salt and stir in parsley, if using.

Servings 4.

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